Crab Stuffed Mushrooms
These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. They’re sure to be a crowd favorite!
Servings: 30 mushrooms
Ingredients
- 12 ounces drained canned crab meat
- 24 ounces white button mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- ¼ cup minced shallot
- 8 ounces cream cheese
- 1 egg yolk
- 1 tablespoon minced fresh parsley
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 cup grated parmesan
- 1 cup plain panko bread crumbs
Instructions
- Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper.
- Clean and destem 24 ounces white button mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushrooms bottom up on the sheet pan.
- Add 1 tablespoon unsalted butter to a small skillet and melt over medium heat. Add ¼ cup minced shallot and 1 tablespoon minced garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
- Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.
- Add 1 egg yolk, 1 tablespoon minced fresh parsley, ½ teaspoon paprika, and ¼ teaspoon salt and beat until combined.
- Add 12 ounces drained canned crab meat 1 cup grated parmesan, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
- Stir in 1 cup plain panko bread crumbs before transferring the crab mixture to a large ziplock bag and snip off the end of it.
- Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top.
- Bake for 25 minutes or so, until the tops begin to brown. Serve warm.
Nutrition
Calories: 70kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.3mg
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